SPICY CAJUN SHRIMP TACOS

Spicy Cajun Shrimp Tacos image

Spicy blackened mahi mahi and shrimp tacos with fresh mango salsa. Garnish with more cilantro if you like.

Provided by Altro Tate

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 2

Number Of Ingredients 17

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Ingredients

½ head lettuce, shredded
1 large tomato, chopped
½ large mango, chopped
½ large red onion, chopped
½ red bell pepper, chopped
1 cup chopped fresh cilantro
4 tablespoons mayonnaise, divided
2 tablespoons sriracha sauce, divided
1 teaspoon lemon juice, divided
1 teaspoon salt
1 teaspoon ground black pepper
½ pound large shrimp, peeled and deveined
½ pound mahi mahi fillets
2 ½ tablespoons extra-virgin olive oil, or to taste
1 tablespoon blackening seasoning (such as Louisiana Fish Fry Products)
½ teaspoon Cajun seasoning
2 (8 inch) flour tortillas, warmed

Steps:

Combine lettuce, tomato, mango, red onion, red bell pepper, and cilantro in a medium bowl and mix thoroughly. Add 2 tablespoons mayonnaise, 1 teaspoon sriracha sauce, and 3/4 teaspoon lemon juice; mix together. Add salt and pepper. Refrigerate salsa until ready to serve.
Mix 2 tablespoons mayonnaise, 1 tablespoon sriracha sauce, and remaining lemon juice in a small bowl.
Coat shrimp and mahi mahi fillets with 1 1/2 tablespoons olive oil and cover with blackening and Cajun seasoning. Heat 1 tablespoon oil in a skillet over medium-high heat. Add fillets; cook until fish is golden, firm, and easily flaked with a fork, 3 to 4 minutes per side. Place fillets on a plate. Add shrimp to the pan; cook until opaque, about 3 minutes per side.
Spread a layer of the sriracha-mayonnaise sauce over each tortilla. Add shrimp to 1 tortilla and mahi mahi to the other. Add mango salsa to both.

Nutrition Facts : Calories 830.2 calories, Carbohydrate 59.3 g, Cholesterol 266.3 mg, Fat 45.1 g, Fiber 8.7 g, Protein 48.1 g, SaturatedFat 7.1 g, Sodium 3349.8 mg, Sugar 19.6 g